Chilled Corn Lobster Soup (Michelle Bernstein, WSJ)

Chilled Corn Soup

Yield: 4 to 6 servings
Active preparation time: 20 minutes
Cooking time: 50 minutes

4 cups fresh corn kernels (from 5 ears), cobs reserved
5 cups chicken or vegetable stock or broth
2 tablespoons unsalted butter or olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 leeks, white part only, sliced
¼ teaspoon curry powder
1 sprig tarragon
1 sprig rosemary
1 cup heavy cream
1 1-pound Maine lobster, cooked
Salt and freshly ground black pepper

• In a medium saucepan, combine cobs and stock. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.

• Meanwhile, in a medium pot over medium heat, melt the butter. Add onion, garlic and leeks. Cover and cook without browning until soft, about 5 minutes. Add curry powder. Continue cooking, uncovered, for 1 minute, stirring constantly.

• Remove and discard cobs from the stock. Add stock, reserved corn kernels, and herbs to pot with the onions. Bring to a boil, reduce heat to low and simmer, uncovered, for 20 minutes. Add heavy cream and cook another 5 minutes. Discard herb sprigs. Purée the soup in batches in a blender until smooth. Cover with plastic wrap and refrigerate until well chilled. Remove meat from lobster and refrigerate. When the soup is chilled, season to taste with salt and pepper. Serve the soup cold, garnished with the lobster meat.